Need an amazing coffee cake recipe to have on hand for on-the-go breakfasts? What about a special treat for Sunday morning? This recipe consists of a great cinnamon-y coffee cake topped with streusel and finished off with a drizzle of cream cheese icing. What could be better?

I used Trim Healthy Mama’s awesome Baking Blend (which can be purchased from the Trim Healthy Mama online store) to make this coffee cake. That stuff works wonders, let me tell you! It produces a nice, fluffy texture in baked goods, which is great when you’re used to juggling coconut flour and oat fiber ratios. What’s even better is that the Baking Blend is all you need; no longer do you need a couple of different flours on hand (and spread all over the counter…*ahem*).

I like this coffee cake best cold a day old out of the refrigerator, but it’s good warm, too. Refrigeration helps the sweetness level kind of mellow out. While I’m on the subject of sweetness, feel free to add more granulated sweetener (such as Truvia or THM Super Sweet Blend or Gentle Sweet, both of which can be purchased from the Trim Healthy Mama online store). I tend to undersweeten my stuff because that’s just what makes my taste buds happy, but not everyone is like me. I would suggest adding additional granulated sweetener instead of more stevia extract powder just because a blend of the two works best in this recipe and produces a more mellow, “authentic” sweetness.

Trim Healthy Mamas (you can click here to see my quick synopsis of the plan as well as view some of my favorite ingredients to have on hand), this is an S breakfast option, dessert, snack, what have you! Yes, it does include a few tablespoons of oats, which are usually considered an E fuel (a healthy carb source that should not be included with S meals if you want to promote weight loss), but the amount is small enough to fit well within S guidelines. You’re getting less than a tablespoons of oats per serving. They’re in there to help with the traditional streusel texture, but if you’d like to omit them, try substituting some unsweetened flaked coconut and/or more chopped nuts.

For the coffee cake, beat the wet ingredients together. Add the dry ingredients and beat again. Pour into a greased 8x8 inch baking dish and smooth the top.

Stir the streusel ingredients together and spread the crumbs evenly over the top of the coffee cake.

Bake at 350 degrees F for 25-30 minutes (check at 25) or until a toothpick comes out cleanly and the middle is not soggy.

Let the coffee cake cool, then mix together the drizzle ingredients and drizzle over the coffee cake.

Refrigerate until completely chilled, then cut and serve. Store in the refrigerator. Yields 9 servings.

Notes

Yes, oats are normally not a THM:S (low carb) ingredient, but the amount is small enough to fit well within S guidelines. If you're uncomfortable using the oats, try using some unsweetened flaked coconut and/or additional chopped nuts instead.If you'd like to use my Baking Mix instead of the THM Baking Blend, use 1 cup + 2 T of my Baking Mix and add ¼ cup of water. Bake at 350 degrees until a toothpick comes out cleanly and the middle is not soggy (check at 20 minutes and leave it in a little longer if necessary).

This looks wonderful! Would you please explain to me why the recipe (and some of the recipes in the new THM Cookbook) calls for a few doonks of pure Stevia in addition to Gentle Sweet? I only buy Gentle Sweet, Xylitol, and Sweet blend so would I just substitute xylitol for the doonks of Stevia in this recipe? Thanks!

Pure stevia is the most economical and powerful sweetener out there, so I use it whenever I can, but in some things it tastes better to use it along with another sweetener. 🙂 You can just use a comparable amount of either xylitol or Gentle Sweet in its place.